A very versatile recipe to remind you of French adventures past!
60g buckwheat flour – you can substitute wholemeal or use all 120g buckwheat
60g plain flour
2 eggs
2 tablespoons olive oil
250ml milk
pinch salt
Oil for frying
Fillings:
For the most traditional try ham, cheese and maybe a fried egg but any combination of fillings will work, but cheese is always a great addition.
Method
With a whisk or in a blender combine the pancake ingredients until smooth. Heat a non stick frying pan and brush with a little oil. Make the pancakes in the traditional way and when cooked on both sides stack onto a plate. Don’t brown them too much. When ready to serve lay a cooked pancake again in the hot pan and add the filling. Fold over the edges of the pancake and cook gently for a minute or two to melt the cheese or heat the filling.
Serve with a fresh green salad and/or a grated carrot salad
